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a Greek Yogurt Almond Flour Cookie Dough in a serving bowl

Greek Yogurt Almond Flour Cookie Dough

This Greek yogurt almond flour cookie dough is a creamy, protein-rich, and gluten-free treat that’s totally safe to eat raw. Quick to make, naturally sweetened, and customizable with your favorite mix-ins—this is comfort food you can feel great about.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine American, Mediterranean
Servings 8
Calories 125 kcal

Equipment

  • Mixing bowl
  • Spatula
  • Measuring cups/spoons

Ingredients
  

  • 1 cup finely blanched almond flour
  • ½ cup plain Greek yogurt dairy or plant-based
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 1 tbsp almond butter optional
  • ¼ cup mini chocolate chips optional

Instructions
 

  • In a medium bowl, mix almond flour and sea salt until well combined.
  • Stir in Greek yogurt, maple syrup (or honey), and vanilla extract until the dough is smooth and creamy.
  • Add almond butter if using, and mix just until combined.
  • Fold in chocolate chips for texture and flavor.
  • Taste and adjust sweetness or salt if desired.
  • Chill for 10–15 minutes to firm up, or enjoy immediately.

Notes

  • Use maple syrup for a vegan version.
  • If the dough is too wet, add 1–2 tablespoons more almond flour.
  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze in portions for up to 1 month.
  • For snack bites, roll into 1-inch balls before chilling.